Recipe: Burnham’s Chicken and Biscuits

New to the freezer section at Burnham Family Farm Market in Cobourg, Ont., this year is Burnham’s Chicken and Biscuits – an instant hit. Using the family biscuit recipe, the market’s chef Johnny Devlin adapted a recipe that’s as good fresh as frozen. The key is to bake the biscuit separately and place slabs on top of the chicken stew, then pop in the oven till bubbling. Serves 6.

Roast Chicken

1          chicken

4 tbsp mix of pepper, thyme, rosemary and sage (dried, but can substitute fresh)

1/2 tbsp curry powder

2          medium carrots, roughly chopped

2          celery stalks, roughly chopped

2          onions, roughly chopped

4          cloves garlic, roughly chopped

4          bay leaves


Season chicken well inside and out with herb mix and curry. In roasting pan, combine carrots, celery, onions and garlic. Roast about 1 hour in 350 F oven or until done. Let cool, then pull off meat and set aside.

Transfer skin and bones to stock pot. Add pan drippings, cooked vegetables, four bay leaves and enough water to cover. Simmer on low, skimming occasionally, for at least an hour to reduce (the longer you leave your stock, the better). Strain and reserve. Makes 6 to 8 cups.



1½ cups chopped onions

1½ cups chopped carrots

1½ cups chopped celery

1 large clove garlic, minced

1/4 lb butter

3/4 cup all-purpose flour

6 cups chicken stock

1 large bay leaf

1½ tbsp dried thyme

1½ tbsp dried sage

1 tsp dried rosemary

2 tsp salt

1 tsp pepper

1½ cups chopped potatoes (½ inch cubes)

1 cup peas (fresh or frozen)

1 cup corn (fresh or frozen)


In large pot, sauté onions, carrots, celery and garlic in butter. Once veggies begin to sweat, add flour. Continue to cook while stirring often. Add stock, scraping the bottom of the pot. Season with bay leaf, thyme, sage, rosemary, salt and pepper. Add potatoes. Simmer to thicken. Add reserved chicken, peas and corn and cook about 30 minutes or until potatoes are done (consistency should be like a thick stew). Remove bay leaf. Adjust seasoning to taste. Transfer to 9- x 13-inch casserole dish. (Reserve any leftovers for another use.)



2 1/2 cups all-purpose flour

1 tbsp baking powder

1 tsp salt

1/4 lb unsalted butter, cold

1 cup milk


In large bowl, combine flour, baking powder and salt. Cut in butter. Warm the milk and stir in. Gently knead 3 or 4 times, then roll out on lightly floured surface. Cut into six slabs to fit 9- x 13-inch dish. Arrange on an ungreased baking sheet. Bake in 400 F oven for 12 to 15 minutes or until golden. Let cool.


The Assembly

Arrange warm biscuit slabs on top of stew. Bake in 350 F oven until stew is hot and bubbly, about 15 minutes. Let stand for 5 minutes and serve.